Juicy flank steak rolled with provolone and vibrant chimichurri, then smoked and seared to perfection make delicious Flanksteak Chimichurri Pinwheels!
INGREDIENTS:
1 flank steak
9-12 slices provolone
1/2 cup chopped parsley
½ cup chopped cilantro
1 small shallot, diced
3 tbsp red wine vinegar
6-8 cloves minced garlic
1 tbsp red chili flakes
2 tbsp olive oil
Salt and pepper to taste
Wooden skewered, soaked
RECIPE:
Lay your flank steak on a cutting board. Carefully butterfly it open, lengthwise. Season to taste with salt and pepper.
Add a layer of provolone cheese. Combine Parsley, cilantro, chili flakes, shallot, garlic, oil and vinegar in a small mixing bowl. Stir to combine. Carefully spread chimichurri mixture onto steak over provolone cheese..
Working lengthwise, carefully roll your flank steak up, forming a long log like shape. Secure it with butchers twine about about every 3-4 inches. Place skewers through the flank steak rollup near the butchers twine, then cut in between the twine to form our little pinwheels.
Place your pinwheels on the smoker at 250 degrees. Smoke them for about 30 minutes then place them over the direct heat and sear them 2-3 minutes per side.
When the pinwheels are done, let them rest for about 5-10 minutes so the cheese can settle and doesn’t ooze out. Slice and serve immediately. Garnish with more chimi if you like!
RECIPE VIDEO + IMAGES:
